Recipes
Thai Style Lamb Shanks with Jasmine Rice
Melt in the mouth lamb shanks meet spicy Thai coconut broth over fragrant jasmine rice.
Serves 4
Marinade
- Coconut milk 1 can
- Turmeric 1 tbspn ground
- Cumin 2 tspns ground
- Coriander fresh 2 tbspns chopped
- Limes 3 juiced & skin chopped into chunks
- Red curry paste 1 tbspn
- Garlic 2 cloves finely sliced
- Ginger 1 tbspn fresh chopped
- Soy sauce1 tbspn
- Fish sauce1 tbspn
- Sea salt & black pepper to taste
- Lamb 4 shanks
- 250g jasmine rice
- Coriander 1 tbspn chopped fresh
Method
- Make your marinade & cover lamb shanks in a sealed container that you can place in your fridge for a day or two, remembering to rub salt into the shanks to begin with.
- When you are satisfied that your shanks are well marinated you can get ready to slow roast.
- Preset oven to a low 150 degrees.
- Place shanks in a shallow baking dish & cover with a couple of cupfuls of marinade.
- Cover with grease proof paper & then foil, before slow baking for at least 3 hours
- Cook rice about 20 minutes before the lamb is ready
- Finish with spicy coconut broth made from excess marinade with some fresh coconut cream.
- Place shank on a bed of rice & sprinkle with coriander and black pepper.
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